Gram's Persimmon Pudding Recipe

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Most Helpful Positive Review

Dec 16, 2007

I ended up with two large bags of persimmons so I tried five different persimmon bread/pudding recipes from this site and this recipe was the winner (to be served Christmas Eve)! First, I followed this recipe exactly and it turned out great. The second time I made it, I added one TB of soy milk, substitued 1/8 cup of wheat germ for i/8 cup of the flour, and added two TBS of brandy. This also turned out great. I baked it in a buttered and floured pie dish, then unmolded it and dusted it with powdered sugar. On Christmas Eve, I'll serve it with brandied whipped cream on the side.

—Caroline Kisch

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Most Helpful Critical Review

Jan 10, 2006

Okay, so this sounded really good. Unfortunately there must be a mistake with the measurement of the baking soda because this was a recipe gone completely wrong! It was a total waste of time and ingredients because the batter tasted like a big alka-seltzer tab! My roomate and I did have a great laugh over the catastrophe though! Once it was baked it retained the same flavor which was of salt and fizzy baking soda. It was horrible! Please look over the ingredients list!

—Drea

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20 Ratings

Jan 11, 2006

Amount of baking soda has been updated to 2 teaspoons as originally submitted. We apologize for the error.

—the allrecipes staff

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Apr 15, 2008

This was absolutely delicious. Probably the best pudding I have ever made! It got rave reviews from everyone in my family. It was moist, light, a little chewy on the edges, not too sweet yet flavoursome. Perfection!

—Doonesbaby

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Dec 04, 2006

I guess the updated recipe works... mine turned out moist and cinnamony and perfect and delicious!

—Traci

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Nov 23, 2009

We have a persimmon tree so I'm glad to find another good recipe. The only problem is this was far too sweet. I would add just 2/3 cup of sugar. Also, it overbaked on the outside. I might try baking it in a waterbath next time.

—senjimom

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Nov 16, 2009

WOW! I did not expect this to taste so great! I was kind of weary at first with the SCM because I don't really care for it, but it's not too sweet. This pudding is absolutely delicious!

—aunt jemima

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Dec 24, 2011

I have loved this recipe in years past but is has evolved in to something even better over the last few years. First off, I mistakenly used evaporated milk once instead of sweetened condensed milk and it made a vast improvement - now I always do it. It makes it moist, decadently dense and a smidge less sweet, which I prefer. I also like to double this recipe and cook it in my grandmother's bundt pan (adding about 20 minutes to the cooking time) and I find that a water bath helps keep it moist and uncracked. This year I've had to cut out gluten but didn't want to cut out this holiday favorite. To replace the flour I used 1/2 Bob's Red Mill Gluten Free All Purpose Baking Flour, 1/4 Tapioca Flour and 1/4 Sorghum Flour plus 2 tsp of xanthum gum. Other additions: a jigger of brandy cream, 1/4 tsp nutmeg. 1/4 tsp cloves. My family loves this and fondly refers to it as Piggy Pudding.

—Beth C

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Nutrition

Calories
551 kcal
28%

Carbohydrates
114.7 g
37%

Cholesterol
74 mg
25%

Fiber
1.8 g
7%

Protein
8.3 g
17%

Sodium
1008 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Gram's Persimmon Pudding

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 551
Calories from Fat: 72

% Daily Value *
Total Fat 8g 12 %
** Saturated Fat 4.4g 22 %
Cholesterol 74mg 25 %
Sodium 1008mg 40 %
Potassium 378mg 11 %
Total Carbohydrates 114.7g 37 %
Dietary Fiber 1.8g 7 %
Protein 8.3g 17 %
** Sugars 71.1g
** Vitamin A 5 %
Vitamin C 66 %
Calcium 17 %
Iron 32 %
** Thiamin 29 %
Niacin 29 %
** Vitamin B6 3 %
** Magnesium 7 %
Folate 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.